grilled chicken, mung bean sprouts, coriander, salad greens and toasted cashews in a spicy dressing
Chicken, mushroom and green pea fettuccine $17.50
Roast vegetable salad $17.50
seasonal roasted vegetables, salad greens, herb dressing and toasted seeds
UMU mussel platter $26.50
smoked mussel pate, grilled mussels, marinated mussels, mini mussels and caper hotpot, a taste bowl of mussel chowder, toasted ciabatta and salad greens
Oven baked beer battered fries $6.50
with plum or tomato sauce
Spicy Pork Roll $12.50
homemade pork pattie, spicy slaw and greens in a bread roll
Grilled banana and bacon with maple syrup, cream and raspberry dust $17.00
Smoked Chicken and Mushroom Crepes $18.50
Smoked chicken and medley Of mushrooms tossed in a light cream sauce served with savoury crepes and espy garden salad
Smoked Chicken Salad $18.50
Smoked chicken, cucumber, cherry tomato, red pepper, red onion, croutons tossed in espy salad dressing with avocado smash and aioli
Toasted Muesli $9.50
Served with fruit salad and yogurt
- Samon $18.50
Kids pancakes with fruit salad, maple syrup and cream $7.00
Open Steak Sandwich $23.50
Eye fillet tail and bacon on toasted bread with espy garden salad topped with fried eggs, cheese, onion relish and aioli served with fries and tomato sauce
Calamari Salad $15.50
Salt and pepper squid served on espy garden salad topped with aioli
Brad’s tip: Try with our house made chilli sambal!
Gluten Free Bases available $3.00
Chicken $24.00
Spiced chicken breast, apricot chutney with chargrilled zucchini & an olive, sundried tomato, red pepper and jalapeno salsa
-House cured and smoked salmon with a shrimp, salmon & fraiche rillette and an edamame bean salsa
Seafood $25.00
Daily catch & shrimps with house smoked salmon, white anchovies, a caper & parsley gremolata
Vegetarian $28.00
Pumpkin, parmesan & herb roasted semolina cake with wild rocket pesto, a lemon & nutmeg scented house ricotta, pickled beetroot and stuffed portabello mushroom
Try our house-made chilli samball $3.00
-Roasted portabello mushroom stuffed with butternut & goat’s cheese with a carrot & currant salad, beetroot chutney & Kahurangi blue cheese